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Rosé Sangria with Peaches & Rosemary

Recipes & Entertaining Ideas

Rosé Sangria with Peaches & Rosemary

Marc J. Sievers

My recipe for Rosé Sangria with Peaches & Rosemary has been brought to life with vibrant watercolor by my friend and artist Linda Marie Clark.  This recipe and watercolor was part of the Watermarc – Art & Appetite special edition Summer Series 2014.

As the temperature rises in Chicago (and I hope where you are, too!), my desire to sip summer cocktails is in full swing!  To me, a summer cocktail, in this case my Rosé Sangria with Peaches & Rosemary, is refreshingly light with a sweet and savory love affair.  It is a drink filled with fresh sweet peaches and spicy rosemary that come together and marry-nate in a perfectly blush-colored wine.  You can serve either by the glass for yourself as you take a bubble bath to cool off and relax, or make ahead of time for a humid summer’s evening cookout where only a crisp chilled cocktail will do. 

Best of all – you get drunken’ peaches to eat, with a little extra zing, or serve them over cold ice cream for dessert.  Even the rosemary can be used in a white wine cream sauce over simple egg fettucine noodles for a light supper.

As the summer really heats up, have this recipe on standby so you are always ready with a fabulous summer sipper!  


Rosé Sangria with Peaches & Rosemary

Ingredients (serves 4-6)

  • Rosé – (1) 750ml bottle
  • Triple Sec – ½ cup
  • Italian Sparkling Wine – (1) 750 ml bottle, chilled
  • Honey – 1 tablespoon
  • Ultrafine Sugar – 1 tablespoon
  • Peaches – 4, pitted, cut into 8 wedges
  • Rosemary – (6) 4-inch sprigs, fresh

Directions

  1. Pour the Rosé and Triple Sec into a large glass pitcher.
  2. Add the honey and sugar.  Stir until completely dissolved.
  3. Next add the peaches and rosemary.  Chill for 3 hours.
  4. Before serving, add the entire bottle of chilled sparkling wine to the pitcher.  Serve immediately.

Tip: For a “milder” libation, simply switch out the sparkling wine for an unflavored sparkling water. 

Idea: Have fun with different fruit and fresh herb combination: Orange & rosemary, strawberry & basil, lemon & thyme. 

A little something extra: Sangria is typically a chilled drink served in Spain and Portugal during the summer months – consisting of wine, fruit, a brandy or liqueur, and sweetener.  The honey used in this recipe adds a subtle sweetness without making it “sugary”.  Red, white, and rosé wines can be used in recipes – each variety offering unique flavors and richness. 

Order a signed copy of my cookbook Entertaining with Love!


My recipe for Rosé Sangria with Peaches & Rosemary has been brought to life with vibrant watercolor by my friend and artist Linda Marie Clark.  This recipe and watercolor was part of the Watermarc – Art & Appetite special edition Summer Series 2014.